My Lime Green Kitchen

Peach Chutney

4 quarts peaches, pitted, peeled and chopped
3 cups brown sugar
2 cups white sugar
1 cup raisins (I don’t like them but I use them for this recipe)
2 cups chopped onion
1/4 cup mustard seed
4 – 6 Tablespoons finely sliced, peeled fresh ginger
1-1/2 teaspoons salt
4 – 10 jalapeno peppers, sliced (remove seeds if you want less heat . . we leave them in)
4 cups cider vinegar

Combine all ingredients in a pot that’s plenty large enough that it won’t boil over.  Simmer til thick, stirring real often.  It tends to want to stick if you get the heat too high or if you don’t stir it enough.

Fill hot jars, leaving 1/4″ head space.  Remove air bubbles.  Adjust lids and rings.  Process in boiling water bath for 10 minutes.

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